Melanie Kern

    • 2 cups The Perfect Purée Coconut Puree, thawed
    • 1 cup milk
    • 1/4 cup sugar
    • 1/2 cup corn starch
    • 8 tbsp. water
1. Place coconut purée, milk and sugar into a pot over medium heat and stir until the sugar is disolved.
2. In a small bowl, combine cornstarch and water until the cornstarch has been fully dissolved.
3. Pour the corn starch mixture into the coconut cream mixture and stir consistently.
4. Once the mixture starts to thicken, stir until the mixture becomes smooth.
5. Remove from heat and pour into a 8×8 glass container.
6. Let it cool completely before refrigerating.
7. Let the haupia firm up, approximately 4 hours before serving cold.